-Mix the cumin seeds, charmagaj, sesame seeds and cashews and soak them for an hour. Grind into a fine white paste, and keep it separately.
- Cut the paneer into cubes. Fry the paneer cubes till they attain a golden brown colour.
-Put the cubes into a bowl filled with water and add some salt to it for the cubes to get softened.
-Squeeze the water out of the cubes gently and add some curd and salt, mix everything properly. Keep aside.
- In a pan heat a little oil, add some cumin seeds. When the cumin starts to splutter add the onion, ginger and garlic paste. Add a pinch of turmeric. Fry for some time.
- Add the white paste prepared earlier. Fry till nicely done.
- Add the Paneer cubes. Saute for sometime. Add some water and cover with a lid.
- Mix the flour and the milk. Remove the lid. Add the flour and the milk mixture, Kasoori methi, butter and the garam masala. Add salt according to taste.
-Let it boil for sometime till the gravy thickens a bit. Add the cream as an add-on for the taste.
-You may add a little water if the curry is too dry.
-Serve hot garnished with finely chopped coriander leaves.